Coffee Toffee Mocha Crunch Cake
INGREDIENTS
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Mocha Ganache:
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1/2 cup semisweet chocolate chips
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1/2 cup heavy cream
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2 teaspoons instant espresso powder
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Espresso Cream Filling:
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1 cup heavy cream, well chilled
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1/4 cup superfine sugar
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1 tablespoon instant espresso powder
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1 teaspoon pure vanilla extract
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1/4 cup English toffee bits
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Additional Items:
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16-ounce freezer pound cake, thawed
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1 tablespoon English toffee bits for garnish
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